there are certain asian foods that i believe shouldn't be recreated at home unless you're Mom (not A mom, but you know... your mom) or you're a professional. foods like dim sum chicken feet, bun bo hue, or pad thai. i don't care how many people say those dishes are easy to recreate, it's still not the same, or better.
let me go ahead and be honest with you. i wasn't all that happy with this pad thai. there is no way i could compete with my memories of street Pad Thai in bangkok. and i really had no inclination to try. but my friend Angel in spain really likes this dish and has requested it repeatedly. so i set out to learn how to make it and this is the very, very extremely poverty stricken version of Shrimp Pad Thai.
please refer back to SheSimmers on how to prep tamarind pulp. i used Chez Pim's Pad Thai for Beginners as a guideline. despite prepping in advance, i still forgot a few things, like the peanuts, lime and cilantro garnish. i was not fast, and damnit, i was stingy with the oil; i'm not starting off this new year sipping veggie oil in my food. as a result, there was some crazy ass burning and smoke in the abode. that was alarming. the shrimp? burnt on one side. you don't see that in the pix. but this was my first attempt.
yes. i will do this again, without much expectation that it'll be as good as bangkok's street vendors. and that's ok. mediocrity is underrated.